Jump to Recipe
My Gluten Free Pumpkin Bread recipe is easy to make with simple ingredients. It’s the perfect treat to enjoy with a cup of coffee in the fall or any time of year.
If you’re new to gluten-free baking, quick breads are one of the simplest baked goods to start with. They usually turn out great as long as you have a good recipe.
My homemade pumpkin bread recipe is tested with and approved by my family. Everyone loves the pumpkin flavor, delicious blend of spices and moist crumbs this recipe produces.
If you’ve been searching for the best gluten-free pumpkin bread recipe for your family, give my easy recipe a try. You’ll want to make it every year!
Ingredients
- 1 ¾ cups of gluten-free all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ¼ teaspoon of sea salt
- 2 teaspoons of ground cinnamon
- 2 teaspoons of pumpkin pie spice
- 3 large eggs
- ¾ cup of brown sugar
- ½ cup of granulated sugar
- 1 cup of canned pumpkin puree
- ½ cup of melted butter
- ¼ cup of milk
- 2 teaspoons of vanilla extract
- 1 teaspoon of coconut oil
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Loaf pan
- Cooling rack
By the Numbers: How to Make Gluten Free Pumpkin Bread
Follow these simple step-by-step instructions to learn how to make the best pumpkin bread that’s gluten free and delicious.
Step 1: Preheat Oven
Preheat oven to 350°F and grease a loaf pan with coconut oil.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 1 ¾ cups of gluten free flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of sea salt, 2 teaspoons of cinnamon and 1 teaspoon of pumpkin pie spice.
Step 3: Combine Sugar and Eggs
In another bowl, whisk together 3 large eggs, ¾ cup of brown sugar and ½ cup of white sugar.
Step 4: Add Pumpkin, Butter, Milk and Vanilla.
Once combined, whisk in 1 cup of canned pumpkin puree, ½ cup of melted butter, ¼ cup of milk and 2 teaspoons of vanilla extract.
Step 5: Combine Dry and Wet Ingredients
Slowly mix the dry ingredients into the wet ingredients until well combined and smooth. It should be thick.
Step 6: Pour Batter Into Pan
Transfer the pumpkin bread batter from the mixing bowl to the prepared loaf pan.
Step 7: Bake Pumpkin Bread
Bake for 50-60 minutes, or until a toothpick comes out clean when placed in the center of the loaf.
Step 8: Cool Loaf
Let the bread cool in a pan for about 5 minutes, then transfer to a cutting board or cooling rack.
Step 9: Serve GF Pumpkin Bread
For best results let the loaf cool for at least 10 minutes before slicing and serving.
Tips for Making this Gluten Free Pumpkin Bread Recipe
Answers to all of your questions about making the best gluten free pumpkin bread, including tips and substitution ideas.
Mix-Ins?
You can add up to 1 cup chopped nuts, chocolate chips, pumpkin seeds or other add-ins to this GF pumpkin bread.
Dairy free option
To make a gluten and dairy free pumpkin bread, simply replace the butter with coconut oil and use your favorite dairy free milk alterative like homemade almond milk.
If you want a fully vegan loaf, you can also replace the eggs with flax eggs.
Best gluten-free flour blend
I most often make this gluten-free pumpkin loaf with Bob’s Red Mill 1 to 1 flour. However, it should work with most gluten-free flour blends as long as they contain xanthan gum. Some of the blends that are heavier in starches like Cup4Cup may need a bit more milk to reach the same texture.
Ok to use homemade pumpkin puree?
While I most often use canned pumpkin so I get consistent results, you can also use your own homemade pumpkin puree in this recipe. If it’s thicker or thinner than canned pumpkin by much, the texture of the loaf may be slightly different.
Storage tips
Once the pumpkin loaf is cooled to room temperature, you can place it in an airtight container or wrap it plastic wrap. It will last for about 2 days on the counter or 4 days in the fridge.
It can be frozen once completely cooled. Wrap the loaf with plastic wrap, then aluminum foil and place in a freezer bag. It can be frozen for up to 2 months.
Free gluten free baking guide
If you like this recipe and want to get better at gluten free baking, sign up to receive my 7 Secrets to Gluten Free Baking.
More gluten free bread and muffin recipes
If you love this gluten free pumpkin loaf, try some of these other gluten-free breads and muffins:
- Gluten Free Banana Bread
- Gluten Free Zucchini Bread
- Gluten Free Sandwich Bread
- Gluten Free Apple Muffins
- Gluten Free Blueberry Muffins
- Gluten Free Banana Muffins
Gluten Free Pumpkin Bread
Ingredients
- 1 ¾ cups gluten-free all-purpose flour - with xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 3 eggs
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree - canned
- ½ cup butter - melted
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut oil - for greasing the pan
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Loaf pan
- Cooling rack
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice.
- In another bowl, whisk together the eggs, brown sugar and granulated sugar.
- Once combined, whisk in the canned pumpkin, melted butter, milk and vanilla extract.
- Slowly mix the dry ingredients into the wet ingredients until well combined and smooth.
- Transfer the thick batter to the prepared bread pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.
- Let the bread cool in a pan for about 5 minutes, then transfer to a cutting board or wire rack.
- Let it cool for at least 10 minutes before slicing.
Nutrition Information Per Serving
More Delicious Fall Recipes
